Lemon, pineapple and herb-roasted chicken

Ingredients

Instructions

1. In a large bowl, mash the pineapple to a rough pulp, then add the olive oil, oregano and the juice from 1½ lemons.
2. Add the chicken, turn to coat and put in the fridge to marinate for about
   15 minutes.
3. Put the marinated chicken together with the marinade in a shallow roasting tray, skin side up, and season lightly. Add the lemon slices and cook in the hot oven for
   30-40 minutes or until the juices run clear.
4. Meanwhile, steam the broccoli for around
   5-7 minutes, until tender. Season to taste with a little salt and pepper.
5. Serve the chicken with the Tenderstem broccoli, spinach and the roasted lemon slices.

Nutrition